Macro and micro minerals: are frozen fruits a good source?

Spada, Patrícia Kelly Wilmsen Dalla Santa; Bortolin, Giovana V.; Prá, Daniel; Santos, Carla Eliete Iochims dos; Dias, Johnny Ferraz; Henriques, João Antônio Pêgas; Salvador, Mirian

doi:10.1590/s0001-37652010000400008

Cited by 11 publications

(7 citation statements)

References 23 publications

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“…However, contributions from the calcium and zinc RDOs do not reach 1.6% for either age group. These values are similar to those found by Spada et al (2010), who reported a contribution of 0.5% for calcium RDO and approximately 2.0% for manganese RDO from the consumption of a 100 g-portion of soursop pulp.…”

Section: Methods Validation and Mineral Content Of Frozen Soursop Pulpssupporting

confidence: 90%

“…Low zinc contents were determined in all the frozen pulps analyzed (< 0.85 μg g -1 ). Spada et al (2010) did not find Cu, Zn and Mn in some of the frozen soursop pulps marketed in the state of Rio Grande do Sul, Brazil. The absence of these elements may be related to different growing conditions (Tiburski et al, 2011).…”

Section: Methods Validation and Mineral Content Of Frozen Soursop Pulpsmentioning

confidence: 72%

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Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis

et al. 2020

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On the present study, the physicochemical properties and mineral composition of commercially-frozen soursop pulps from the southern region of the state of Bahia, Brazil, were evaluated. The physicochemical parameters such as soluble solids (°Brix), acidity and pH were determined according to reference methodologies. For mineral composition evaluation, samples were digested in a closed microwave system and the elements K, P, S, Ca, Mg, Fe, Cu, Zn, and Mn were quantified through inductively coupled plasma optical emission spectrometry (OCP DES). Soluble solids content ranged from 4.77 to 15.37 °Brix among the different brands of analyzed frozen pulps. Titratable acidity (equivalent to citric acid) and pH ranged from 0.49 to 1.00 and 3.61 to 4.57, respectively. Some samples presented irregularities in regard to quality pattern established in the Brazilian legislation. The following range of concentration, in μg g -1 , were found for essential elements: 0.30-0.88) and Zn (0.36-0.84). The use of principal component analysis (PCA) enabled a more in-depth data analysis, performing correlations between different variables and frozen pulp brands.Practical Application: The majority of recently published studies on soursop pulps only address evaluation of physicochemical properties and/or antioxidant activity. Thus, the innovative feature of this work is the assessment of quality pattern of frozen soursop pulps, correlating physicochemical properties with their mineral composition. For this, chemometric tools and a large number of samples have been used.

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Section: Methods Validation and Mineral Content Of Frozen Soursop Pulpssupporting

confidence: 90%

Section: Methods Validation and Mineral Content Of Frozen Soursop Pulpsmentioning

confidence: 72%

Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis

et al. 2020

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“…Indeed, a number of microminerals such as manganese, copper, and zinc are cofactors of many enzymes. As well, iron is a component of several enzymes in the muscle cells (Spada et al, 2010 ). Based on the above results, it is noted that Maazoun flesh is rich in minerals, particularly potassium, magnesium, and calcium, which could be salutary for human nutrition.…”

Section: Resultsmentioning

confidence: 99%

Bioactive compounds from Cucumis melo L. fruits as potential nutraceutical food ingredients and juice processing using membrane technology

Mallek‐Ayadi

Bahloul

Baklouti

et al. 2022

Food Science & Nutrition

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The present study was designed to evaluate the nutritional composition of melon pulp Maazoun variety, in order to explore its potential attitude as a natural source of nutrients and bioactive molecules. The chemical characterization showed that the pulp was rich in moisture, carbohydrate, dietary fibers, and minerals, as well as carotenoids and phenolic compounds. The chromatographic analysis indicated that amentoflavone (16.14 mg/100 g) and gallic acid (13.56 mg/100 g) were the most abundant phenolic compounds. Melon flesh has an interesting volatile profile in which, mostly esters and alcohols are considered as the key odorants of this appreciated fruit. Melon juice was filtered through crossflow microfiltration that provides more translucent juice and accentuation of yellow color. During clarification process, the permeate flux was reduced by 50% in approximately 40 min. Results proved that the richness of melons in nutrients and bioactive phytochemicals makes them useful as a potential source of antioxidants and suitable as nutraceutical supplements.

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“…Beberapa mineral makro termasuk kalsium, fosfor, magnesium, kalium, belerang, natrium dan klorida. Mineral mikro adalah mineral yang konsentrasinya lebih kecil dan umumnya ditemukan di jaringan; beberapa contohnya adalah besi, mangan, tembaga, seng, seng, kobalt dan mangan Volume 2, Nomor 1 (2023) (Spada et al, 2010).…”

Section: Pendahuluanunclassified

Pelatihan Pembuatan Jus Buah Dan Sayuran Untuk Kesehatan Dan Kecantikan Pada Ibu-Ibu Ldikti Vii Jawa Timur

et al. 2023

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Setiap orang membutuhkan sumber vitamin dan mineral dalam makanannya. Hal ini bisa dilakukan dengan mengonsumsi buah dan sayuran. Buah dan sayur adalah sumber makanan yang baik karena mengandung vitamin dan mineral yang sangat tinggi. Selain itu, banyak sayuran dan buah memiliki khasiat sebagai obat untuk kesehatan serta mengandung serat yang membantu tubuh menyerap nutrisi dengan baik. Pelatihan pembuatan jus sayuranan dan buah bagi ibu-ibu IWA LDIKTI VII merupakan salah satu upaya keterampilan yang bisa mengolah buah dan sayuranan menjadi minuman segar untuk kesehatan dan kecantikan hal ini bisa dilakukan siapa saja karena mudah pembuatannya dan penerapnnya ke seluruh anggota keluarga. Hasil olahan ini dapat dijadikan ide bisnis dan akan membuka lapangan pekerjaan baru. Metode pelatihan dilakukan menggunakan metode 1). Ceramah, 2). Demonstrasi dengan langkah 1). Persiapan, 2). Pelaksanaan pelatihan pembuatan jus buah dan sayuranan. Hasil dari pelatihan pembuatan jus buah dan sayuranan Dari segi rasa, warna dan aroma dapat diterima oleh peserta PPM dan dapat dijadikan 1). Alternatif sebagai minuman yang berkhasiat untuk menjaga kesehatan dan kecantikan. 2). Alternatif untuk menghasilkan olahan sayuranan yang disuai oleh seluruh anggota keluarga dan anak-anak. 3). Hasil jus buah dan sayuranan yang dikemas dengan kemasan yang bagus serta di beri label, bisa digunakan sebagai ide untuk usaha di bidang minuman dan dapat membuka lapangan pekerjaan baru.

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Macro and micro minerals: are frozen fruits a good source?

Cited by 11 publications

References 23 publications

Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis

Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis

Bioactive compounds from Cucumis melo L. fruits as potential nutraceutical food ingredients and juice processing using membrane technology

Pelatihan Pembuatan Jus Buah Dan Sayuran Untuk Kesehatan Dan Kecantikan Pada Ibu-Ibu Ldikti Vii Jawa Timur

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